Pies Glorious Pies by Clark Maxine;

Author:Clark, Maxine;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-09-16T00:00:00+00:00

FRENCH-CANADIAN TOURTIERE

A classic pie served at ‘Le Réveillon’, the Christmas Eve celebrations in French Canada. The pie was originally made from ‘tourtes’ (turtle doves or pigeons) and the dish in which it was made became known as a tourtière dish. Although made predominantly from minced pork nowadays, it can still contain a mix of game and family recipes are jealously guarded. Although this recipe uses pork, I often add minced venison or diced wild pigeon if I have it, and sometimes add chopped rosemary. The flavours in the pie develop even more the next day and it makes a fantastic lunch dish served with pickled gherkins and homemade red-cabbage coleslaw.

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